Easy Sweet Potato Casserole with Canned Yams

“`html

Welcome to your new favorite holiday side dish! This sweet potato casserole with canned yams recipe is incredibly simple, making it perfect for busy parents and beginner cooks. You get all the comforting, sweet flavors of a classic casserole without the hassle of peeling and boiling fresh sweet potatoes. Topped with fluffy marshmallows and crunchy pecans, this dish is truly irresistible and will be the star of your festive table.

Why You’ll Love This Sweet Potato Casserole

• Quick and Easy Preparation: Canned yams cut down on prep time significantly, so you can enjoy a delicious dish with minimal effort. The Academy of Nutrition and Dietetics highlights the benefits of canned foods for convenience and nutrient quality.
• Perfect for Holiday Gatherings: This casserole is a festive staple, ideal for Thanksgiving, Christmas, or any special occasion.
• Classic Sweet and Savory Flavor: Enjoy the perfect balance of naturally sweet yams complemented by warm cinnamon and a hint of salt.
• Customizable Topping Options: While marshmallows and pecans are classic, feel free to experiment with other nuts or a streusel topping.
• Family-Favorite, Crowd-Pleasing Dish: Even picky eaters will love this comforting and delightful sweet potato bake with canned yams.

Ingredients

Making this incredible sweet potato casserole with canned yams is straightforward when you have all your ingredients ready. This simple list ensures you get that classic, comforting flavor every time.

• 1 (40-ounce) can cooked yams, drained
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1 large egg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 ounces miniature marshmallows
• 1/4 cup chopped pecans

Notes & Substitutions

For a richer flavor profile, consider using dark brown sugar instead of light brown sugar. It adds a deeper molasses note. If you prefer a more natural sweetener, maple syrup can replace the brown sugar, adjusting to taste. A splash of vanilla extract (about 1 teaspoon) enhances the overall sweetness and aroma beautifully. While pecans are traditional, feel free to swap them for chopped walnuts or almonds for a different nutty crunch. If you only have fresh sweet potatoes on hand, you can absolutely use them; just boil and mash them until smooth, then proceed with the recipe.

Equipment

You don’t need fancy tools to make this delightful holiday yam casserole. A few basic kitchen items are all it takes to bring this comforting dish to life.

• 1-quart baking dish
• Large mixing bowl
• Potato masher (or a sturdy fork)
• Cooking spray

Instructions

Creating this delicious sweet potato casserole with canned yams is a breeze with these step-by-step instructions. You will have a warm, bubbling, and golden-topped dish ready to enjoy in no time.

1. Preheat Oven & Prepare Dish: Begin by preheating your oven to 350 degrees F (175 degrees C). Lightly spray a 1-quart baking dish with cooking spray to prevent sticking, and set it aside for later. This ensures your casserole slides out easily.
2. Drain and Mash Yams: Open your can of yams and drain them thoroughly. Transfer the drained yams to a large mixing bowl. Using a potato masher or the back of a sturdy wooden spoon, mash the yams until they are smooth with a few small lumps, or to your desired consistency.
3. Combine Wet Ingredients: Add the melted unsalted butter and brown sugar to the mashed yams. Stir these ingredients until they are well combined, creating a rich base for your casserole.
4. Incorporate Egg and Spices: Crack the large egg into the bowl with the yam mixture. Sprinkle in the ground cinnamon and salt. These spices provide that warm, classic flavor balance.
5. Mix Thoroughly: Gently combine all the ingredients in the bowl. Mix everything until it is smooth and uniformly blended. Be careful not to overmix, which can sometimes affect the texture.
6. Spread into Dish: Spoon the mashed sweet potato mixture evenly into your prepared 1-quart baking dish. Smooth the top with a spatula to create a flat surface for the topping.
7. Initial Bake: Place the uncovered baking dish into the preheated oven. Bake for 30 minutes. This allows the sweet potato mixture to heat through and set slightly, creating the perfect foundation.
8. Add Toppings: Carefully remove the dish from the oven. Evenly spread the miniature marshmallows over the warm sweet potato mixture. Then, sprinkle the chopped pecans on top of the marshmallows.
9. Broil for Golden Topping: Turn on your oven broiler. Return the dish to the upper-middle rack of the oven. Broil for 1-2 minutes, watching it very carefully to prevent burning. The marshmallows will puff up and turn a beautiful golden brown quickly.
10. Serve Warm: Remove the casserole from the oven as soon as the topping is golden. Let it cool for a few minutes before serving. Enjoy your homemade sweet potato casserole with canned yams!

Pro Tips & Troubleshooting

Achieving the perfect consistency and a golden topping are key to a fantastic sweet potato casserole.

• Ensure Yams are Well-Drained: Thoroughly draining the canned yams is crucial. Excess liquid can make your casserole watery. Pat them dry with a paper towel if needed.
• Mash Yams to Desired Consistency: Some prefer a completely smooth puree, while others like a few small lumps for texture. Mash according to your preference.
• Do Not Overmix Ingredients: Overmixing can develop gluten in the egg, potentially leading to a gummier texture. Mix just until combined.
• Monitor Broiler Closely for Marshmallows: Marshmallows can go from perfectly golden to burnt in seconds. Stay by the oven and watch continuously during broiling.
• Achieve Perfect Golden-Brown Topping: A light golden hue means soft, melted marshmallows. A deeper golden suggests a slightly crispier, caramelized layer.
• Let Cool Slightly Before Serving: This allows the casserole to set further and prevents the melted marshmallows from being too hot.

Serving, Storage & Variations

This versatile sweet potato casserole with canned yams is a hit year-round.

Serving Suggestions

Serve this delightful casserole warm as a festive and comforting holiday side dish. It pairs beautifully with roasted turkey, glazed ham, or baked chicken. You can even enjoy it as a sweet treat after dinner.

Storage Instructions

Store any leftover sweet potato casserole in an airtight container in the refrigerator for 3-4 days. If you plan to freeze it, prepare the casserole without the marshmallow and pecan topping. Freeze for up to 3 months, then add fresh topping when ready to bake. If freezing leftovers, remove any marshmallows first, as they don’t freeze well.

Variations

• Brown Sugar Pecan Topping: Instead of marshmallows, create a streusel topping. Combine 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1/4 cup cold butter (cut into pieces), and 1/2 cup chopped pecans. Crumble over the casserole before baking the full 30 minutes.
• Maple & Vanilla Flavor: Boost the sweetness and aroma by adding 2 tablespoons of pure maple syrup and 1 teaspoon of vanilla extract to the yam mixture before baking.
• Savory Twist: For an unexpected twist, reduce the sugar and add savory elements. Incorporate a pinch of smoked paprika, a dash of garlic powder, and fresh herbs like finely chopped rosemary or sage into the yam base.
• Doubling the Recipe: If feeding a larger crowd, simply double all the ingredient quantities. You’ll need a larger baking dish, such as a 9×13-inch pan, and potentially a slightly longer baking time for the base layer.
• Using Fresh Sweet Potatoes: If fresh sweet potatoes are preferred, peel and chop about 3 pounds of sweet potatoes. Boil them until very tender, then drain and mash before proceeding with the recipe steps.

Nutrition

This sweet potato casserole with canned yams offers a delicious combination of carbohydrates and fats.

Please note: Nutritional information is an estimate based on ingredients and preparation, and may vary depending on specific brands and serving sizes. It is not a substitute for professional dietary advice.

FAQ

What is the difference between sweet potatoes and yams?
While often used interchangeably in American cooking, true yams are starchy, less sweet root vegetables with rough, bark-like skin, different from the sweet, orange-fleshed vegetables typically found in cans labeled “yams,” which are actually a moist variety of sweet potato. For clarity on labeling, the Carnegie Museum of Natural History notes that the USDA requires any label with ‘yam’ to also include ‘sweet potato’. Our sweet potato casserole with canned yams uses these orange, sweet varieties.

Can fresh sweet potatoes be used in this recipe?
Absolutely! Peel and boil about 3 pounds of fresh sweet potatoes until very tender, then drain and mash them thoroughly before incorporating them into the recipe as directed.

Can sweet potato casserole be made ahead?
Yes, you can prepare the sweet potato base up to two days in advance. Store it covered in the refrigerator. Add the marshmallows and pecans just before baking and broiling.

How long can leftovers be stored?
Store any leftover casserole in an airtight container in the refrigerator for 3-4 days for best quality and taste.

What is the best way to reheat?
Reheat individual servings in the microwave or larger portions covered in an oven preheated to 300°F (150°C) until warmed through, about 15-20 minutes.

Can this casserole be frozen?
Yes, you can freeze the cooked sweet potato base without the marshmallow and pecan topping for up to 3 months. Thaw overnight in the refrigerator, then top and bake as instructed.

Conclusion

This easy sweet potato casserole with canned yams proves that delicious, homemade holiday dishes don’t have to be complicated. With minimal prep and straightforward steps, you can create a truly comforting and crowd-pleasing side. It’s the perfect balance of sweet and savory, topped with golden marshmallows and crunchy pecans, making it a guaranteed hit at any gathering. Give this simple recipe a try, and let us know how your family loves this easy holiday classic!

“`